Marinated Spanish Olives

Marinated Spanish Olives Recipe
Randy Mayor; Jan Gautro
You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

Yield:

6 servings (serving size: 4 olives)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Caloriesfromfat 66 %
Fat 3.6 g
Satfat 0.1 g
Monofat 2 g
Polyfat 1.4 g
Protein 0.2 g
Carbohydrate 3.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 322 mg
Calcium 13 mg

Ingredients

24 large unpitted Spanish olives
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
Fresh rosemary sprigs (optional)

Preparation

Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.

Note:

Karen Levin,

September 2002
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